Today, I'm posting a picture of a really unusual bread that Jessica at "In Search Of Dessert" (Switzerland) has brought back from Sardenia in Italy. I really don't know this speciality and have no clue on how I should use it.

Let me explain:This bread ressembles a hollow pillow and is very dry and hard (even when you dip it in sauce, it remains rocklike).As I find no information on the net regarding this "Pane Ladu", I wondered if you could help me find out what it is and how I should eat it. Thanks in advance!

51 comments:

Hey Rosa -I've never seen anything like it before! It's gorgeous, but sorry I can't help you!

Thanks for your recent comments, I always appreciate what you have to say. I did have to laugh though that you said 'most' of what I said you agreed with!! Where have I failed you, what didn't you agree with?? You don't have to tell me, but I did get a little laugh.

Of course we'll still be blogging buddies. You are so talented and I of course always appreciate your posts!

Glad to have you back as well, Rosa.I've never seen this bread before. I know that some bread from Sardegna is hard and flat, and you have to dip it in water to soften it. This one is really intriguing. Now I am very curious myself!

Hi Rosa. As I told I thought pane ladu had a different texture and shape. In fact, according to the forum Gracianne posted, pane ladu is a sort of spianata: a soft version of pane carasau (almost like a Mexican tortilla). So, that's what I knew but has nothing to do with your bread.

The only thing I can think of is using it as crackers on top of a nice stew!

I have not heard this name before but The picture looks really like pane carasau or carta di musica a traditional unleavened flatbread from sardenga which comes in various shapes. We spend quite alot of time in Sardegna and each visit is accompanied by alot of the stuff. It is double baked which gives it such a hard and sometimes unyielding quality. Our Sardinian friends eat it with everything, breaking off little peices to eat with oil and salt, with cheese, salami and antipasti, a scoop, to help the fork along with the pasta. In one osteria it arrived with blobs of the piquant creme di pastore sheeps cheese on top which was delicious.

Sorry Rosa, no clue. But it does resemble Carta di Musica which is a type of flat bread native to Sardinia. It's rolled paper thin, and baked in a hot oven until they puff up. But, that's just my guess.

mooohahahha. moooahahha. have i really found a food that has stumped the entire blogging community!!?? we know it sas pane ladu on the sticker. rosa, the only things i know are that i saw this in baskets in restaurants but much smaller, and next to pane carasau. so at that point, i drizzled olive oil on it, and it was crunchy and sort of disappointing next to pane carasau. but then i saw these huge things in the bakery and i had to grab them, but i never saw how anyone used them. i hope you find an answer!